Prawn madras
Serves: 4
900g (2lbs) small, cooked, peeled, warm water prawns, fresh or defrosted
30g (1oz) butter
15ml (1 tbsp) vegetable oil
1 large onion, sliced
2 garlic cloves, crushed
30ml (2tbsp) madras curry powder
Salt and black pepper
30ml (2tbsp) lemon juice
60ml (4tbsp) fish or chicken stock
30ml (2tbsp) tomato puree
Coriander or parsley leaves, to garnish
1. Heat butter and oil in a large frying pan. Cook the onions and garlic until soft.
2. Stir in the curry powder, seasoning and lemon juice, cook for a further 2 mins.
3. Stir in stock and tomato puree, simmer for 5 mins. Add prawns and cook for a further 2 mins, until piping hot.
Serve with rice and usual curry accompaniments garnishing with the coriander.
Where to next?
Monkfish and prawn pilau
Curry recipes - choose from over 50
Expert help on cooking rice
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